For the winter, dried in the oven with aromatic herbs. it is prepared in almost the same way, it is also called spicy, because it is prepared with spices (spices). The taste of plum is spicy and with the aroma of basil, Provence herbs. You can make an excellent snack from dried plums, add cheese, nuts, it will be very tasty, especially with dry wine. In Europe, dried plums are added to variety of salads. They also cook sweet dried plums. In any case, we have a lot of plums, you can cook such a yummy, it is stored in the refrigerator, even all winter. Let's try, and the following recipes will help us with this.
Dried Plum - Recipe
To prepare dried plums, we need 2 hours, the product yield is 0.5 liters.
Ingredients:
Ripe plum varieties "Hungarian" - 1 kilogram
Olive oil - 100 milliliters
Garlic - 3 cloves
Dried basil - to taste
Provence herbs - to taste
Salt Extra - to taste
Table vinegar - 1 tablespoon.
Cooking steps:
Let's prepare all the products for the preparation of dried plums. The plum should be separated from the bone, and so the variety can be any, not necessarily like mine. Instead of olive oil, sunflower, fragrant, is also suitable.
Wash the plums, pat dry and halve, discard the pits. Salt, sprinkle with spices and sprinkle a little oil, mix the plums thoroughly.
We put parchment paper on a wind sheet and lay out the livas with the cores up.
We dry the plums for 1 hour 45 minutes, on the slowest fire. They should not be dried, but slightly soft. Keep an eye on them, all ovens are different, it may take you less time to cook.
In the meantime, we will prepare a clean jar, it needs to be steamed, the lid is boiled for a couple of minutes. Peel and cut the garlic into slices, you can use it in this recipe dried garlic. We spread the plums in a jar alternating with slices of garlic, the aromas are divine.
From 1 kilogram of plums I got 0.5 liter jar dried. Pour plums olive oil and vinegar, so that they are stored longer and saturate the fruits with all the aromas.
Close the jar tightly with a lid and put it in the refrigerator.
Dried plums are ready! Snack for true connoisseurs original dishes. By the way, such plums are very useful, they contain a lot of fiber, carbohydrates and improve the functioning of our gastrointestinal tract. So they replenish our body with a mass of vitamins. Do not save on health, cook delicious plums and your body won't let you down.
Dried plum is sweet.
For this blank, you will need the following products:
Plums - 1 kilogram
Granulated sugar - 100 grams
How to cook dried plum.
My plums, then cut into halves and remove the seeds from the fruit.
Then we put the halves of the plums in a saucepan, sprinkle them with sugar, set oppression on top and put it all in a cool place for several hours. During this time, their fruit juice should stand out.
We stand the cream in the oven until it dries, but remains elastic.
Ready dried plums put in a clean and dry glass jars or cloth bags and send for storage, like dried grapes in a dry and dark place.
Please note that the remaining juice drained from the drain can be used to make compote, jelly, and it can also be preserved. , you will find out by reading our special article on this site.
dried plums have the aroma of tkemali sauce, and they taste like a cross between this sauce and marshmallow. It was difficult for me to find recipes for dried plums at home, for this I came to write in the library and leaf through several files of old culinary magazines. I checked my findings, everything is fine, the plums are delicious. Unfortunately, the culture of preparing for the winter with the advent of the era of convenience foods and fast food was irretrievably lost. This applies to conservation to a lesser extent, but as for drying, the picture is bleak.
At one time, drying fruits and berries seemed out of date, a kind of occupation for retired grandmothers. Then dryers began to appear, excluding any kind of trouble - loaded the fruits and sit, sip tea, wait until the drying cycle ends. At first glance, it’s great, but not all fruits turn out delicious when processed with such a dryer. And not everyone can (and wants) to buy another kitchen appliance. Given that the kitchen is not rubber and that you need to place the already purchased double boiler, slow cooker, toaster, blender, mixer, etc. somewhere.
In general, as you already understood, I am for a variety of recipes, especially in terms of the method of preparation. Therefore, today there is not one recipe for dried plums, but three. Choose.
Dried plums in the oven
Ingredients:
- 2 kg of blue plums, preferably Hungarian;
- 10 cloves of garlic;
- 2 tablespoons wine vinegar,
- 1 tbsp dried oregano,
- other spicy dried herbs as desired;
- ½ tbsp coarse salt,
- a little vegetable oil
Cut the plums in half, remove the pits. Lay tightly together on baking sheets lined with parchment. Sprinkle with salt and pepper, as well as dry herbs, lay thin slices of garlic.
Cook in a convection oven at 75 degrees with the door ajar. Dry the plums until they feel like prunes to the touch.
Arrange the finished dried fruits in sterile jars in layers with additives and pour over hot vegetable oil. Seal. I can’t say the amount of oil, because it all depends on the jar, and on how you put the plums in these jars - everything turned out somehow by eye. Before rolling up the jars, you can add 1 tablespoon of wine vinegar to each. I don’t add, I wrote vinegar in the list of ingredients just in case.
Dried plums in the sun
This the recipe will do only for summer residents or residents of private houses. I rightly believe that dried plums will not work on the balcony - there is not enough sun there.
Ingredients:
- 5 kg of blue plums, not overripe;
- 80 grams of baking soda;
- 2 buckets of water.
The buckets should be different: in one soda solution, in the other clean cold water. You will also need plywood sheets, clean gauze and a sheet stand.
Cooking:
Sort the plums, removing rotten ones, then divide into halves. Throw away the bones. Be sure to discard the wormy halves of the fruit, they themselves will not be stored and the rest of the raw materials will be spoiled.
Boil water with soda (80 grams of baking soda per 10 liters of water). Put the halves of the plums in a colander and dip in a boiling soda solution for 4-5 seconds. Transfer immediately to a bucket of cold water. Once all the plums have been processed, rinse them and lay them out to dry on paper towels.
Put the slightly dried halves of the fruit in the sun, spreading it on sheets of plywood covered with clean gauze. From above, also cover with gauze from flies, preferably in one layer. Dry in the open sun for 3-4 hours, then transfer to the shade for 5 hours. Then put it in the sun again, this time for a longer time.
Alternate the drying and cooling stages until the drain becomes firm and elastic and, when pressed, no longer releases liquid.
Dried plums in an electric dryer
Of course, they can be simply blanched in a soda solution and dried, but I prefer to dry with spices and garlic. For this method blanks are suitable only for Hungarians, moderately ripe.
Ingredients:
- 25 blue plums;
- 25 garlic cloves;
- 1 teaspoon of salt without a slide;
- 1 pod of hot chili pepper;
- 70 ml of refined vegetable oil;
- mixture herbs taste.
Cooking:
Wash the plums, removing the bluish bloom, cut into halves, lay on a paper towel. Let them dry while you peel the garlic cloves, then spread them out - 1 clove per 1 plum half. Salt the fruits, sprinkle them with dried herbs and put them in the dryer tray, always in one layer. Dry for about 20 hours on medium power.
For storage, process the jar hot water, additionally sterilize over steam, then place hot peppers in a jar, then halves of plums with garlic and pour boiling vegetable oil. close nylon cover leave overnight at room temperature, then refrigerate. Spicy dried plums are an excellent spicy addition to meat dishes.
In the dryer, you can also dry the plums in slices.
Most often, varieties such as Hungarian, cherry plum, renklod and Kyustendil plums are used for drying, but other varieties of plums can be used.
Small fruits are dried whole, large ones are cut in half and pitted to speed up the process.
Regardless of the drying method, plums are first sorted, selecting only strong ripe fruits without damage.
Prepared fruits can be dried in the oven, electric dryer or in the sun.
Drying plums in the oven
Before drying, whole fruits should be blanched for 1-2 minutes in boiling water, in which 2 teaspoons of soda were previously dissolved. Next, the plums are washed with cold water and blotted with a towel.
Blanching is carried out so that small cracks appear on the surface of the fruit, which are necessary for the evaporation of moisture. If the plums were cut in half before drying, then blanching is not necessary.
The easiest way to remove the pit from plums is to cut them along the pit and turn both halves in opposite directions. So the plum is easily divided into two parts, in one of which there will be a bone. After that, it will be easy to take it out.
Drying plums in the oven is carried out in several stages at different temperature conditions. First, the oven warms up to 50 degrees, a baking sheet with plums is placed in it for 5 hours, after which the fruit should cool for the same amount of time.
At the second stage, the oven warms up to 70 degrees, the inverted plums continue to dry for 5 hours. Then the temperature rises to 75 degrees, at which the plums are brought to readiness.
Drying plums in an electric dryer
For drying in an electric dryer, plums are blanched in the same way as for drying in an oven.
The fruits are laid out on a pallet in one layer, if they are cut in half - cut up.
The drying process is carried out in 3 stages at different temperature conditions:
- 3-4 hours at a temperature of 45-55 degrees;
- 3-6 hours at a temperature of 60 degrees;
- 3-6 hours at a temperature of 75-80 degrees.
At each stage, pallets need to be swapped once an hour. At the end of each stage, the pallets must be removed from the dryer in order to cool the plums to room temperature during few hours.
How to dry plums in the sun
Plums are naturally dried on wooden sheets. Pitted plum halves are placed on the sheet not too tightly, cut up, so that the plums do not lose juice during drying.
Plums should be exposed to the sun for 4-5 days, depending on the size of the fruit.
It is necessary to ensure that flies or wasps do not sit on them, otherwise such a product may contain harmful bacteria.
At night they should be brought indoors, and in the morning they should be taken out into the air after the dew falls, otherwise the fruits will become damp.
During the drying process, the plums are periodically turned over so that they dry evenly on all sides.
After drying in the sun, the plums are dried in the shade for another 3-4 days.
Determining the quality of dried fruits
The readiness of dried fruits is determined by the following criteria:
- when pressed, no cracks appear and no juice is released;
- dried fruits should be elastic, firm, but should not crumble when pressed;
- fruits should not stick to hands.
Keep dried plums should be in a well ventilated area. Fabric bags, paper bags and boxes made of wood or cardboard are suitable as containers.
Storage in glass jars is allowed, while the plums are sprinkled with sugar. Foods with a pungent odor should not be placed near dried fruits, because dried plums can absorb it.
From plums you can make marshmallow - delicious and healthy dessert. The recipes for its preparation are quite diverse, but they all boil down to the preparation of plum puree, which is dried in thin layers.
Required Ingredients:
- plums - 1 kg;
- sugar - 1 cup.
If desired, sugar can be replaced with honey, as well as add your favorite spices: cloves, cinnamon, etc.
Ripe plums must be washed, cleaned of stalks and seeds. Puree for marshmallows can be cooked on the stove or in the oven.
In the first case, cast-iron or non-stick dishes are needed, on the bottom of which water 1 cm high is poured and chopped plums are poured.
The dishes are covered with a lid, the plums are boiled for 1 hour over low heat, they do not need to be stirred.
Then the plum mass is removed from the fire and cooled.
Cooled plums are rubbed through a sieve. The puree is cooked with the addition of sugar over low heat for 1 hour with continuous stirring.
In the second case, finely chopped plums are placed in a heat-resistant dish and languish under a closed lid in the oven at medium temperature. After the appearance of juice, sugar is added to them, the mass is mixed and returned to the oven. When the sugar is completely dissolved, the plums are cooled and rubbed through a sieve.
The finished puree is laid out in a thin layer on a baking sheet. To avoid burning, it is pre-lined parchment paper. Do not make the puree layer too thin, otherwise the finished marshmallow will tear when removed. Too thick a layer of mashed potatoes will not dry well. The optimal thickness is 3–6 mm.
Pastila is dried in the sun or in the oven. Dry the marshmallow in the air should be on dry hot days, bringing it indoors at night. This process usually takes several days. You can also dry the marshmallow in the oven, heated to 40 degrees.
Finished marshmallow sheets are rolled into tubes or cut into slices and stored in a cool, dry place. Care must be taken to ensure that the marshmallow does not become damp during storage. If necessary, the drying procedure is repeated.
Regardless of the drying method, properly prepared dried fruits can be stored for a long time. At the same time, they keep everything beneficial features fresh plum.
Calories: Not specified
Time for preparing: 215 min
Edited by Lara
Everyone is well aware of such a Mediterranean delicacy as. But, dried plums in the oven, and even cooked for the winter at home with your own hands, are a real find for a gourmet. The recipe with the photo will show that this blank is very easy to make, the only thing you have to sacrifice is time. Taste ready meal will more than pay for all your efforts. Plums, filled with the delicious aroma of Provencal herbs, fragrant parsley and soaked in olive oil, are incredibly tasty. And they give a zest to dried plums spicy garlic and rosemary, which combines a complex composition of smells - pine, eucalyptus, lemon and camphor.
Preparation time: 15 min.
Cooking time: 3 h 20 min.
Output: 0.5 l jar
Ingredients:
- plums - 1 kg 100 g,
- garlic - 4 cloves,
- seasoning "Provencal herbs" - 2 tsp,
- dried parsley - 1 tsp,
- dried rosemary - 2 tsp,
- freshly ground black pepper - ½ tsp,
- salt - to taste,
- olive oil - 200-250 ml.
Recipe with photo step by step:
How to dry plums for the winter in the oven. 
Wash the plums thoroughly, after removing the stalks. Let the water drain.
Cut each plum in half along the groove and remove the pits.
Preheat the oven to 100°C.
Line a baking sheet with a sheet of parchment. Brush the paper with olive oil using a pastry brush. Lay the plum halves cut side up. 
Sprinkle fruit provencal herbs, dried parsley, rosemary (1 tsp), black pepper and salt.
Drizzle with olive oil.
Place the baking sheet with the plums in the oven (on the middle rack). Cook for 3 hours.
Meanwhile, prepare the jar and lid. Thoroughly wash the dishes with a solution of baking soda and pour over with boiling water (be sure to pour the jar over the neck).
Peel the garlic cloves, wash and cut each one lengthwise into several pieces. 
After the specified time, remove the baking sheet from the oven. Let the dried plums cool.
Fruits close-up.
Pour a tablespoon of olive oil into the bottom of the jar. Stir in the remaining rosemary needles and garlic.
Fill a container with plums.
Fill with oil.
Press the fruit lightly with a spoon and add oil to cover the plums. Close the lid and store in a dark, cool place. Ideal - 1 year - dried plums are stored in the refrigerator.
Drying season for plums - August - September. 
Note to the owner:
For this workpiece, select plums that are not fully ripe with an easily separated stone.
Wrinkled and rotten fruits are not suitable for harvesting.
In addition to dried plums and tomatoes, you can cook for the winter and
Plums have long been considered an excellent object for harvesting. In the villages, these fruits were usually dried, soaked or made into compote. But dried plums still enjoy the greatest popularity to this day. The process of preparing them is quite long, but the result is a product with excellent taste.
Cooking methods
Those who have tried dried plums at least once know that they can be not only fragrant dessert or a great snack.
These are juicy fruits processed in a special way, in some cases they are used as an original side dish for meat. An unusual addition favorably sets off the taste of the main dish and makes it more enjoyable. To prepare dried plums, it is necessary to process products at elevated temperatures. For this you can use:
- Russian stove;
- oven;
- electric dryer.
For each of these options, there are specific modes and conditions that must be observed in order for the resulting product to meet the desired requirements. Basically, the technique boils down to the following steps:
- General processing and partial crushing of fruits. Plums can also be dried whole.
- initial heat treatment.
- Introduction of additional components.
- Final processing.
Depending on the option chosen, the result is a product with certain taste qualities.
The benefits and harms of spicy plums
As you know, the fruits of the plum tree - great helpers for human body. They are capable of:
- cope with problems of the digestive tract;
- prevent blood clots;
- regulate the level of acidity in the human stomach;
- positively affect the functioning of the liver;
- maintain vision;
- remove toxins;
- normalize metabolism.
In addition, plums are often used as a cosmetic product, as they are able to nourish skin cells, rejuvenating and making it more elastic. Dried plums retain all these useful properties. Everyone can use them, except for those who have certain medical contraindications for this product. This category of people includes patients with diabetes or obesity, who are better off not including these fruits in their daily diet because of their high calorie content. Nursing mothers should also be wary of plums, so as not to cause colic or indigestion in babies.
DIY
Aromatic spicy plums can turn even the simplest dish into a real one. cooking masterpiece. That is why it is desirable for every housewife to have such healthy foods. But for this, it is not necessary to go to the store. You can safely make dried plums at home. And this will require very few products: 1 kilogram of fresh plums, 3 cloves of garlic, salt, 100 milliliters of olive oil, allspice and black pepper, as well as dried herbs (rosemary, oregano and thyme).
Making dried plums at home is easy. For this you need:
- Select for work only ripe, fleshy, but fairly dense fruits. After that, they need to be washed and dried thoroughly.
- Every plum sharp knife divide into two halves and remove the bones from them.
- Sprinkle the slices lightly with salt and the dried herb mixture, then arrange them carefully on the baking sheet.
- Preheat the oven to 120 degrees, and then send the prepared foods there for 5 hours.
- At this time, you can peel the garlic and prepare the necessary dishes.
- After processing, the plum slices should wrinkle a little and lose volume. Now they need to be folded into a glass container, alternating with the remaining spices and pieces of garlic.
- Next, the products need to be poured with oil, corked and put in the refrigerator.
In this state, products can be stored for up to 3 months. At any time, they can be obtained and used for their intended purpose.
In the countries of the Mediterranean spicy vegetables and fruits are very popular. Yes, in Italian cuisine there is a recipe with which you can make very tasty dried plums in the oven. This will require the following set of ingredients: 1.2 kilograms of ripe plums, 80-90 milliliters of olive and 50 milliliters of vegetable oil, a pinch sea salt, 5 cloves of garlic, 2 teaspoons dried Mediterranean herbs with basil, and a tablespoon of runny honey.
The cooking process must be carried out in a certain sequence:
- Remove the seeds from the washed fruits, and cut the remaining pulp into 4 parts.
- Lay them skin side down on a baking sheet lined with foil or parchment.
- In a separate bowl, mix aromatic herbs with oil and honey. Pour the resulting mixture over the products.
- After that, they need to be salted and sprinkled with herbs again.
- Put a baking sheet with prepared fruits for 3 hours in the oven, preheated to 130 degrees.
- In conclusion, dried quarters should be put in clean jars along with finely chopped garlic and fresh herbs (rosemary, basil), and then pour all this with olive oil and close tightly with a lid.
It is better to store such blanks after cooling in a cool place.
The simplest option
For those who are not used to savory flavors, you can suggest making sweet dried plums in the oven. It will be very simple, since only two main components are required for work: 2 kilograms of fresh plums and 400 grams of granulated sugar.
For work, it is better to choose the Hungarian variety. Its fruits are quite large and fleshy. Process technology in this case will be slightly different:
- First, as usual, the fruits must be washed, and then, cutting each of them in half, remove the seeds.
- After that, the blanks must be folded into an enameled container (pan), sprinkled with sugar, and then, having installed a press on top, put in a cool place for several hours until juice appears on the surface.
- The liquid must be separated by straining through a colander, and the halves themselves should be laid on a baking sheet, not forgetting to cover it with parchment.
- Preheat the oven to 60 degrees, and then put the food in it, leaving the door slightly ajar. The duration of processing will depend on the desired degree of curing.
Finished products should simply be folded into sterile jars and, having covered them with a lid, put in a cool place.
In vivo
To get a delicious dried plum, the recipe can be simplified as much as possible by excluding any additional devices from it. Yes, for heat treatment you don't have to use the oven. It can be completely replaced by natural sunlight. For this option, you will need the main ingredients in the following ratio: 5 kilograms of plums (not overripe), 2 buckets of water and 80 grams of baking soda.
The work will be carried out in the following order:
- First, the plums need to be sorted out, removing the rotten fruits.
- After that, they must be cut lengthwise and the bones removed.
- Boil water with soda (10 liters 80 grams), and then, laying the slices in a colander, lower them alternately into a boiling solution for 3 minutes.
- Place processed foods immediately in a bucket of cold water.
- After this, the workpieces must be washed, dried with a towel and, laid out on plywood sheets covered with gauze, exposed to the sun.
- After a three-hour treatment, the fruits should be removed for 5 hours in the shade.
- Repeat the alternation of heating and drying several times until the products become sufficiently elastic and liquid stops escaping from them when pressed.
It turns out very tender and fragrant dried plum. The recipe is good for rural residents and owners of summer cottages.
Technique to help
It is very easy to make dried plums in an electric dryer. This unit partly replaces the oven. Therefore, the same recipes are sometimes suitable for both devices. With the help of an electric drying chamber, many products are processed. And sometimes options are practiced when this requires minimal preparation of the main ingredient. This is how prunes are made in electric dryers.
To work, you only need fresh fruits, water and baking soda. Drying of products occurs as follows:
- First of all, the fruits must be blanched. To do this, they must first be dipped in a boiling soda solution for 30 seconds (15 grams of powder per 1 liter of liquid), and then immediately rinsed in cold water. It is necessary to ensure that cracks do not appear on the surface of the fruit. In this case, you need to either reduce the time of heat treatment, or reduce the concentration of the solution.
- Spread the prepared plums on a tray covered with baking paper and send them to the drying chamber for 3 hours at a temperature of 50 degrees.
- Take out the food and let it cool completely and lie down for 4 hours.
- Send the plums back to the dryer. In this case, the temperature should be at least 75 degrees.
This alternation can be repeated for two days. The main thing is that the product remains elastic to the touch and no juice is released from the pulp when pressed.
spicy sweets
There is one more original version, with which you can easily cook sweet dried plums. In this case, you need very little time, but as additional ingredients All you need is salt, spices and sugar.
The cooking method is somewhat similar to the previous options:
- Divide the washed plums in the usual way into two halves and remove the seeds from them.
- After that, they need to be sprinkled with selected additional components. To make dried fruits as sweet as possible, all ingredients except sugar can be completely eliminated.
- Place the products in the oven for a couple of hours at a temperature of 120 degrees and wait until the slices dry out a little. At the same time, they must retain their plasticity.
Finished products will only need to be transferred to clean glass jars and poured with oil. Store food in a cool place with a closed lid. For flavor, along with dried plums, you can put a little garlic. If only sugar was used, this should not be done.
